Cookie swap: Connie's white chocolate cranberry shortbread recipe
- 1/2 c. Dried cranberries
- 2.5 c. Flour
- 1/2 c. Sugar
- 1 c. Cold butter
- 10 oz white chocolate (baking squares or compound), chopped
- 1/2 tsp lemon or vanilla extract (I like lemon but vanilla works well too)
- A few drops of red food colouring
- 1/2 tsp shortening
1 Preheat oven to 325. In a large bowl, combine flour and sugar. Cut in butter and mix until mixture resembles fine crumbs. Stir in the cranberries and half to white chocolate. Stir in extract and food colouring. Gentle knead mixture into a ball.
2 Shape dough into balls (approx 3/4 inch) and place on ungreased cookie sheet (or parchment paper).
3 Using the flat bottom of a glass, press the balls flattening them to approx. 1.5 inch rounds. (Put some flour or icuing sugar on a plate and put the glass bottom in it first so that the glass doesn't stick to the dough).
4 Bake cookies 11-13 mins. Let cool on cookie tray for a minute or 2 then transfer to wire rack to cool completely.
5 Melt remaining chocolate in double boiler or saucepan until completely smooth. Add shortening when almost melted. Dip half of each cookie into the chocolate and let them set on waxed paper. (Place in fridge for speedy setting but do not refridgerate long or the chocolate will get frosty).
Makes approx 4 dozen cookies.